Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chinese
Amount Measure Ingredient -- Preparation Method
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2 tb Sesame oil
2 md Green bell peppers, diced
1 lg Celery stalk, diagonally
-- sliced
2 ea Garlic cloves, minced
1 1/2 c Mung bean sprouts
2 bn Scallions, chopped
1/4 c Toasted sunflower seeds
1/4 c Dry sherry
2 tb Tamari
1/2 ts Grated ginger
3 ea Cakes of tofu, diced
Chinese noodles
Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry
over moderate heat till celery is half cooked. Add bean sprouts, scallions
& sunflower seeds. Stir fry just till sprouts are wilted. Rest of the
vegetables should be tender crisp.
Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve
over grains or noodles.
